Veggie-Patty · Wrap
Veggie-Patty wrap
Wrap filled with warm Veggie-Patty, crunchy vegetables, kimchi and a touch of sriracha. Simple, colourful and satisfying.
ProductVeggie-Patty
Prep time15 min
Cook time10 min
Yield9 wraps
Quantity
Ingredients
- 9 10-inch tortillas
- 1.4 kg État Végétal Veggie-Patty
- 360 g julienned carrots
- 480 g shredded red cabbage
- 360 g kimchi
- 540 g lettuce
- Per wrap
- 1 pinch of salt and pepper
- 4 drops of sriracha
- 1 heaping spoonful of vegan mayo
Method
- Prepare the vegetables. Julienne the carrots with a peeler and shred the red cabbage on a mandoline. Drain the kimchi on brown paper. Cut, wash and drain the lettuce.
- Cook the Veggie-Patty. Bake at 180 °C (350 °F) for 10 minutes, in two rounds of 5 minutes.
- Assemble the wraps. Spread a heaping spoonful of vegan mayo on each tortilla. Add the warm Veggie-Patty, carrots, cabbage, kimchi and lettuce. Season with a pinch of salt and pepper and 4 drops of sriracha.
- Roll. Fold in the sides and roll tightly. Cut in half and serve.
Good to knowUse a thick vegan mayo: a runny mayo will make the wrap soggy.
